Florida Vegetable Recipe

Vegetable-6086

Ingredients
1 3 1/2-pound	chicken, cut into 8 pieces
8 cups	water
3/4 cup	dry kosher white wine
2 teaspoons	kosher salt
2 teaspoons	olive oil
1	onion, finely chopped
1 pound	potatoes, peeled, cut into 1/2-inch pieces
1 pound	tomatoes, coarsely chopped
3	medium carrots, peeled, sliced
4 ounces	pole beans, trimmed, cut into 1-inch pieces
2	medium zucchini, trimmed, cut into 1/2-inch pieces
1 cup	fresh corn kernels
2 cups (packed)	fresh spinach leaves, thinly sliced
1/3 cup	fresh basil, thinly sliced

Preparation
Bring chicken, water, wine and 1 teaspoon salt to boil in large pot, skimming surface. Cover; simmer until chicken is cooked through, about 25 minutes. Transfer chicken breast and thigh pieces to platter (leave remaining chicken and stock in pot). Remove meat from bones; cut into 1/2-inch pieces. Cover and chill meat. Return scraps and bones to pot. Cover stock and simmer 1 hour. Strain. Cool stock slightly. Chill overnight. Spoon fat off top and discard. Heat 2 teaspoons oil in large pot over medium heat. Add onion; sauté until golden, about 6 minutes. Add stock and bring to boil. Add potatoes, tomatoes, carrots, pole beans and 1 teaspoon kosher salt. Simmer 10 minutes. Add zucchini and corn; simmer until vegetables are tender, about 15 minutes. Stir in spinach and chicken meat. Simmer until chicken is heated through, about 3 minutes. Stir in basil. Season with kosher salt and pepper. Yield 6 to 8 servings